Receta Carrot and Ginger Sandwiches...and Slaw...
The mister likes to feed Caesar Beezer The Wonder Dog from the table (so do I but I am much more discreet about it) and as he was giving Caesar yet another piece of fried fish, I told the mister that it wasn't good for the dog - it was too spicy, plus it was fried, and to please stop. Well! The mister spun around in his chair, reminding me that I need to find an exorcist, and in a somewhat vile voice spewed, "If the food you feed me is too spicy for the dog then it's too spicy for me! From now on if Caesar can't eat it then neither can I!" I do not lie. Let me point out the obvious...the mister wants to eat dog food. I calmly stood up, walked to the cupboard, grabbed a pretty bowl, filled it with kibble, walked to the table, and with the speed of an eagle plucking it's fish from the water, switched out the mister's plate with the bowl full of kibble. He was not amused. But Caesar and I had ourselves a good laugh.
Last week, Gathering Fabric Quilt Shop held a Valentine Tea for it's customers...of which I was happily one. I picked up a little sandwich and was just blown away by the flavor! Carrot and ginger...bright, crunchy, fresh, with just enough zip to turn a finger sandwich into a gourmet event. The lady who made the sandwiches said the recipe came from the Empress Hotel in Victoria, BC...from their High Tea menu. I could hardly wait to get home and make more! I found the recipe on-line, whipped up a batch and loved every bite...but for the second batch (!) I made a few changes...and in honor of the Empress, (fab hotel, fab city) I decided to eat my tea sandwiches at my afternoon pity party, but these sandwiches snapped me right out of myself and I had a right-regular tea party instead!
After finishing off the sandwiches (I did have some help from the boy) I could not stop thinking about the carrot-ginger mixture...and what a great slaw it would make...so back to the kitchen I flew. After a bit of testing and tasting, I hit the perfect chord of sweetness to spice, cabbage to carrot.
This is possibly one of the best things I've ever made. I love the crisp flavor, the subtle taste of the ginger, the crunch of the cabbage and carrots and the creaminess of the dressing...which made me instantly think how great the slaw would be on fish tacos or a shredded pork sandwich...yes, on, not next to! Actually, the possibilities are endless! But I went with fish tacos. And adding the slaw TO the tacos was the best idea I'd had since putting a bowl of kibble in front of the mister. Speaking of whom..since carrot-ginger slaw was not appropriate for Caesar Beezer The Wonder Dog, it was not appropriate for the mister...it was just too flavorful and too good...he was going to get the bland left-overs in the fridge. But the mister walked in just as I was putting the slaw away and he grabbed a fork and took a bite...I waited for his histrionics, but to my surprise he said, "Wow, this is excellent! Really good! Why haven't you made this before?!" Now do you see why I need an exorcist?!?! From one minute to the next I never know who I'm going to "get!"
The Empress recipe called for "sweet ginger paste." I couldn't find it anywhere, so I ended up purchasing Chopped Ginger, which comes in a jar, and is very paste-like - it worked perfectly. You could also use fresh ginger, just grate/chop it really, really fine. Both recipes are below - both are worth making and eating on a cold February day.
- Carrot and Ginger Sandwiches - Adapted From The Empress Hotel, Victoria, BC
- 2 to 3 carrots, grated (about 1 cup)
- 2 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon sweet ginger paste, if you can find it, or finely chopped ginger
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons Mozzarella cheese, shredded
- 4 slices whole grain bread
- In a medium bowlm whisk softened cream cheese until smooth. Whisk in mayonnaise. Add carrots, ginger, salt and pepper and mix well. Divide mixture in half, spreading half on one slice of bread and half on the other. Top mixture on both slices of bread with shredded Mozzarella cheese. Place remaining slices on top. Carefully cut the crusts from each sandwich, which is optional, but if you're having these for tea it's mandatory! Cut the sandwiches in half diagonally and then in half again, or cut them into strips, or you could get crazy and use cute cookie cutters! Makes 2 whole sandwiches or 8 finger sandwiches.
- Carrot and Ginger Slaw - Pots and Pins - Inspired by The Empress Hotel
- 1/2 head green cabbage, shredded
- 4 carrots, peeled and grated
- 3 tablespoons mayonnaise
- 3 tablespoons cream cheese, softened
- 3 tablespoons rice wine vinegar
- 3 tablespoons vegetable oil
- 1 to 2 teaspoons ginger, chopped super fine
- 1 teaspoon salt
- 1/2 teaspoon pepper
In a large bowl combine cabbage and carrots. In a small bowl whisk softened cream cheese until smooth; whisk in mayonnaise until smooth. Whisk in rice wine vinegar, vegetable oil, ginger, salt and pepper. Toss to coat. Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to meld. Serves 6. Excellent on fish, fish tacos, pork sandwiches, or as a side.